We came up with this soup years ago simply by using two things we always have plenty of at Thanksgiving: turkey stock and leftover mashed potatoes. Now we make even this when we don’t have leftover potatoes. This soup is quite delicate and soothing after all the Thanksgiving gluttony.
2 large russet potatoes, peeled and sliced
1/4 cup whole milk
3 tablespoons unsalted butter
3–4 cups hot turkey broth
Salt and pepper
2 tablespoons chopped fresh chives
Put the potatoes in a pot of salted cold water. Bring to a boil over medium-high heat and cook until very soft, 20–30 minutes. Drain off almost all the water, then mash the potatoes with a potato masher until very smooth, adding the milk and butter as you go.
Stir in enough of the hot turkey broth to make a smooth, velvety soup. Season with salt and pepper. Serve the soup hot with a sprinkling of chopped chives.
Canal House Cooks Every Day by Hamilton & Hirsheimer, Andrews McMeel 2012.
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